Gluten-free scones are perfect for anyone who is gluten intolerant, or simply fancy trying something a little different. Everyone loves a cup of afternoon tea with a delicious scone and jam, so give it a go today for a real treat! If you find it tricky rolling out crumbly gluten-free flour mixture, use an ice-cream scoop!

Gluten-Free Scones

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings 7

Ingredients

  

• 250 g 8oz gluten-free self-raising flour
• 1 level tsp gluten-free baking powder
• 50 g 1¾ oz butter
• 50 g 1¾ oz caster sugar
• 1 medium egg
• 150 ml ¼ pint milk
• Beaten egg to glaze
• 1-2 tbsp granulated sugar for sprinkling
• Raspberry jam and clotted cream to serve
• Baking sheet lined with baking parchment
• Ice-cream scoop

Instructions

 

• Set the oven to gas mark 7 or 220°C.
• Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
• Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
• Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.
• Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.
• Serve scones warm or cold, with jam and clotted cream.
• Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.

Notes

Woman's Weekly cooker editor Sue McMahon says: The scones can also be wrapped in a freezer bag and frozen for up to 1 month. Allow the scones to defrost for a few hours and then refresh them in a hot oven before serving.
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